ThinkCheese
Wednesday, 11 June 2014
Red cheddar
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Don't have meso so going to add Parmesan thermo Heater 7 L milk to 30c 86f. I added filter at 10c I added 2 sachets as it's old I ha...
Wednesday, 22 February 2012
Final tasting after 1 year
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Finally after 1 year I decided to crack open the cheddar. As expected it had developed a very strong nutty, sharp flavour from the Lipase ...
Friday, 20 January 2012
test
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1
Thursday, 12 January 2012
Results B
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Tuesday, 21 June 2011
Tomme #2 tasting after 4 months
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I finally decided to take the plunge and taste my first Tomme. I was pretty excited about this as it was the first time I introduced Lipase ...
Sunday, 19 June 2011
Guernsey smoked cheese #1
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Its time to experiment again, this time with Guernsey milk, smoked sea salt and vegi rennet. Guernsey milk is has a golden yellow colour due...
Catal #3 - rind develpment
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Both rinds have started to develop on the Blue Cantals. There isn't much sign of blue mold as the smaller dome shaped one below was pres...
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